0/5
(0 Votes)
Ingredients
- Filling:
- 225 grams flour
- 1 tbs. superfine sugar
- 125 grams butter, chopped
- 1 tsp. finely grated orange rind
- 2 tbs. orange juice
- 400 grams raspberry
- 250 grams mascarpone cheese
- 125 ml whipping cream
- 1 tbs. Grand Mariner
- 1 tbs. icing sugar mix
- Glaze:
- 1/2 ½ cup raspberry jam
- 1 tbs. water
Preparation
Step 1
Sift flour and sugar into a bowl, rub in butter and rind until mixture resemble bred crumbs. Add enough juice to make ingredients cling together. Press dough into a ball, knead on floured surface until smooth. Wrap in plastic and chill 30 minutes.
Roll pastry to fit a flan tin; prick base with for, and chill 30 minutes. Bake pastry until browned. Cool. Spread the filling into base, top with raspberries, brush with glaze.
Filling:
Combine all the ingredients in a small bowl, beat with electric mixer until soft peaks form.
Glaze:
Heat jam and water in a small pan until jam is melted; strain, discard seeds.